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Table 1 Data (median and range) of baseline saliva (S0) and experimental saliva samples (SExp) of the four groups

From: Salivary cortisol in healthy dogs: a randomized cross-over study to evaluate different saliva stimulation methods and their effects on saliva volume and cortisol concentration

   Ginger Bouillon Treat Control
Unit S0 – 2 min SExp – 2 min SExp – 30s S0 SExp S0 SExp S0 SExp
Amount of saliva ul 450
(200–1200)
1200 a b
(600–1700)
900 b c
(400–1600)
500
(200–800)
650 a
(200–1900)
400
(100–1100)
700 a
(300–1000)
400
(0–900)
400
(0–1100)
pH Score
1–5
8
(8–9)
9
(8–9)
  8.5
(7–9)
7 a b c
(7–9)
9
(8–9)
7.5 a b c
(6–9)
9
(8–9)
9
(8–9)
Handling Score
1–5
1
(1–2)
1
(1–2)
  1
(1–3)
1
(1–3)
1
(1–5)
1
(1–5)
1
(1–2)
1
(1–2)
Excitement Score
1–5
1
(1–1)
1 a
(1–2)
  1
(1–3)
1
(1–3)
1
(1–4)
1
(1–5)
1
(1–1)
1
(1–1)
Chewing Score
1–5
2
(1–3)
3.5 a
(1–4)
  2
(1–4)
3
(1–5)
2
(1–4)
3 a
(3–4)
2
(1–5)
2
(1–5)
Saliva cortisol concentration nmol/l 0.4
(0.1–1.2)
0.7 a
(0.5–3.6)
0.3 c
(0.1–1.0)
0.4
(0.2–1.5)
0.4
(0–1-1.1)
0.4
(0.2–2.2)
0.6 a
(0.3–2.4)
0.4
(0.1–1.2)
0.5
(0.2–1.7)
  1. aSignificant difference from S0
  2. bSignificant difference from SExp of the control group
  3. cSignificant difference from SExp Ginger 2 min